One of the most horrific was copper sulfate, a substance used to make canned peas appear bright green. It also happened to cause nausea, diarrhea, vomiting and jaundice, in addition to liver, kidney and brain d
Canning is generally a very safe form of storing food for extended amounts of time. But, if not canned properly, canned goods can go very wrong. It’s generally rare these days, but botulism in cans is still a valid threat. Luckily, it is fairly easy to spot a can that is suspect ...
Improper canning techniques can lead to the growth of the bacteria, Clostridium botulinum, which produces a toxin (botulin) that causes botulism, which is a deadly illness. To prevent this bacterium from growing and releasing botulin in your canned goods, you need to lower the pH of your canni...
They are a jar and closure distributor based in Lancaster, PA and have long been a friend of Food in Jars. In addition to selling traditional mason jars and two-piece lids, they also offer an array of jars designed for commercial preserving, including four sizes of six-sided jars called ...
The answer to how long home-canned food will remain safe to eat will vary widely based upon who you ask. A can of corn discovered in 1974 and had been sitting on a basement shelf in California for 40 years was examined by scientists from the National Food Processors Association. The resea...
Even though they sealed, there is still a chance of botulism. Botulism you can’t see, taste, or smell. So if it is there, you won’t know it until you get sick. I’d just count this as a lesson learned and don’t eat those jars. Here is a page with more on Canning Safety....
a taste test starting at day 3, and then daily after that. Once the sauerkraut gets to the point that you like it, put it in the fridge to slow down the fermentation process. I've had some last for about 2 months before I ate it all, and it just kept maturing and getting better...
It might be helpful if you stressed the need to keep the pH low (high acidity) to prevent the growth of botulism. This is why they add citric acid. It’s a big danger, but easily managed. Love your site! Moderator December 10, 2024 at 2:34 am Yes, that’s a great point. Than...
temperature in the canner must stay at minimum throughout the process time.” Since electric pressure cookers work by turning the heating element on and off, the USDA hasn’t yet been able to verify that the foods in the jars stay above the temperature required to kill the botulism bacteria...
(It doesn’t matter if your Grandma Matilda did it and live to the ripe old age of 99 and a half. We know now that the risk of botulism in much higher when low acid foods are preserved, and it’s not worth the risk of paralysis or death. Low acid foods must bepressure canned.)...